|Homemade Yogurt with granola and red walnuts|
The tang and thickness was unlike any yogurt I'd tasted before and would prove to be one of the things I would miss most from the boot-shaped country.
I'd heard the homemade variety came close but for whatever reason never attempted it. When I happened upon the cookbook The Home Creamery at the library, I took it as a sign to try my hand at homemade yogurt.
|Everything must be sterilized to avoid bad bacteria|
|Constantly stirring the milk as it heats|
I made my first yogurt using organic cow's milk and the cultures from a sampling of store-bought organic yogurt, an acceptable substitution if you are unable to find yogurt starter. I have since found an amazing cheese-making supply source that carries yogurt starter. Added bonus is it's minutes away from the winery DH works out of.
|Yogurt, right; homemade buttermilk, left|
To be continued...